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Evidence Guide: SFISAD201 - Prepare, cook and retail seafood products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SFISAD201 - Prepare, cook and retail seafood products

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare to cook product

  1. Select and fit personal protective equipment according to food safety requirements
  2. Identify and monitor suitability of product to be cooked according to food safety regulations
  3. Handle fresh or thawed product with care to ensure it is not physically damaged
  4. Set aside and report to supervisor product identified as unsuitable
  5. Operate equipment and power sources according to health and safety practices
  6. Handle, store and use commercial cooking oil or fat safely and within approved temperature range
Select and fit personal protective equipment according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and monitor suitability of product to be cooked according to food safety regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle fresh or thawed product with care to ensure it is not physically damaged

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set aside and report to supervisor product identified as unsuitable

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate equipment and power sources according to health and safety practices

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle, store and use commercial cooking oil or fat safely and within approved temperature range

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-cook product

  1. Prepare and store batters, crumbs and other seafood coatings according to workplace specifications
  2. Pre-cook and store product at the appropriate temperature to comply with food regulations
  3. Store pre-cooked product in cool rooms or refrigerated counter units to avoid cross-contamination and comply with food regulations
Prepare and store batters, crumbs and other seafood coatings according to workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-cook and store product at the appropriate temperature to comply with food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store pre-cooked product in cool rooms or refrigerated counter units to avoid cross-contamination and comply with food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook and sell product to order

  1. Take and record customer order according to workplace procedures
  2. Cook product for required time to ensure that the temperature and colour conform to food regulations
  3. Assemble and wrap or package cooked product according to workplace requirements
Take and record customer order according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook product for required time to ensure that the temperature and colour conform to food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble and wrap or package cooked product according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean facilities

  1. Keep cooking equipment and preparation area clean during operation
  2. Clean cooking equipment when cooking operations are closed
  3. Use cleaning equipment and cleaning chemicals according to workplace procedures
  4. Filter and dispose of cooking oil or fat according to food safety regulations, health and safety and environmental requirements
Keep cooking equipment and preparation area clean during operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean cooking equipment when cooking operations are closed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cleaning equipment and cleaning chemicals according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Filter and dispose of cooking oil or fat according to food safety regulations, health and safety and environmental requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge